Crispy Kichel (Egg Crackers) Gluten-Free


These egg crackers are a Pesach game changer, providing a crispy and addictive snack or accompaniment to any meal.

Easy to make and freeze, they’ll become a staple at your Pesach table.

Crispy Kichel (Egg Crackers) Gluten-Free


  • 6 eggs
  • 3.5 C Potato Starch
  • 4 T Sugar
  • 1 tsp Salt
  • 1 C Oil


  • Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper.
  • In a large bowl, whisk together the eggs, potato starch, sugar (if using), salt, and oil until creamy. Alternatively, you can use an immersion blender for easier mixing.
  • Spread the batter evenly onto the parchment-lined baking sheets.
  • Bake for 10 minutes, then remove from the oven and cut into squares using a pizza cutter.
  • Return the squares to the oven and bake for an additional 20-30 minutes, or until golden brown and crispy.
  • Optional: For added flavor, sprinkle your preferred spices on top before baking. Suggestions include garlic, pepper, paprika, sea salt, or cinnamon sugar.
  • Once baked, let the kichel cool completely before serving or storing.


  • Place a damp towel or paper towel under the parchment paper to prevent it from slipping while spreading the batter.
  • If available, use an offset spatula for smoother spreading of the batter.
  • A pizza cutter works well for slicing the kichel into squares.
Storage: These egg crackers freeze beautifully. Store them in a plastic airtight container in the freezer for future use.
Enjoy these crispy kichel crackers plain as a snack or paired with your favorite Pesach dishes such as liver, eggs, mayo, avocado, tuna, or dips. They are sure to be a hit at your Pesach meals!
Feel free to adjust the formatting or wording as needed!
Author: ChezChaya
Course: Appetizer, Snack
Keyword: Crackers, Gluten-Free, Kichel, Pesach

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  1. This is the best recipe ever! First thing we do for pesach so they’re parve. We make them savory and sweet. There’s never enough! Thank you cc!

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